Truffle salt is quite a new creation made by blending together pieces of black or white truffle with traditional salty ingredients. While still tightly sealed in a glass jar, the slight scent permeates throughout the salt, sending shivers down everyone's spines and giving black truffle sea salt just that earthy, delicious truffle taste we know and love so well. But how did this salt gain popularity in the world of fine foods and cooking?
The first question that would most likely pop into anyone's mind when thinking about truffle salt made from mushrooms is how can you use it? This is one of those occasions where people are either completely unaware of the unique, slightly unusual flavor, or they simply think they know what they're missing when it comes to truffles. The great thing about truffle salt made from mushrooms is that it can go right into any dish, even sauces. Most people associate truffles with creamy sauces like balsamic and cream sauces, however, using it with these types of sauces can actually enhance the flavor rather than masking the flavor. For instance, if you're preparing a lasagna dish and you combine truffle salt with cheese sauce, it can help to enhance the flavor of the cheese sauce without reducing the richness of the dish itself. The great thing about this versatility is that it doesn't require any particular effort to put this wonderful addition to your meals.
Another great use for truffle salt in the kitchen is to introduce some flair to cold appetizers and main dishes. This seasoning adds a bit of unexpected flavor, but one that people will be talking about long after the meal is over. It's a favorite in many classic Italian dishes, especially pizzas, meatballs, salami, linguine, and even the classic dessert, Tiramisu. You'll also find it in many hot appetizer recipes as well.
Many people are surprised to find out that truffles actually have their roots in Italy. Historically, Italian wine was often served with these tiny salt-covered treats. In fact, it's said that early French explorers discovered the way to make truffles by taking fresh truffles and mixing them with white wine and brandy. Over time, this mixture was adopted and became known as "truffle salt."
Truffle salt has a very distinctive flavor and aroma. Some people report an intense herb smell with a hint of spices. Others say there is only the slightest scent, which dissipates rather quickly. The bulk of the product is actually composed of numerous tiny stones with a slight brown color. The actual size of the stone ranges from small grains to large grains, however, they all have the same flavor. These large round balls are actually smaller sand grains that give the appearance of black summer truffles when heated.
One of the reasons this salt is referred to as "black truffle salt" is because it closely resembles the mineral and black volcanic rock used for table salt. It has a rich taste and great texture. The texture is somewhat coarse, similar to regular table salt. However, it absorbs excess moisture more thoroughly than regular table salt and can retain the same amount of moisture without melting.
For many years, truffle salt was used only in cooking, but in recent years it has begun to enjoy a new reputation as a healthy alternative. Health food enthusiasts have developed many different recipes using it instead of regular table salt. The flavor and aroma of black truffle sea salt are increasingly being recognized as a healthy alternative. The reason for this is that the minerals found in truffle salts, particularly calcium and magnesium, contribute to good health.
Spices can make any dish taste great, but nothing tastes better than truffles. In fact, there are very few dishes that do not have this unique flavor. Any recipe that calls for cream cheese or eggs, or even cottage cheese, can be adapted to include truffles. Chefs who are trying to get their dishes squeaky clean should take a moment to sprinkle truffle salt on top after they whisk or mince their foods. The distinctive flavor will help to ensure that all of your food is cleanly and evenly flavored, and the salt will also help to draw out any flavors from meats that you are trying to disguise.